iEat Green - The Good Life - 09/13/12

My guest this week is Sherry Ackerman. Sherry is the author of "The Good Life", which is a guide to finding personal freedom in one's life and a blueprint for a sustainable and fulfilling lifestyle.

Roasted Tempeh with Cashews and

Summer Squash Medley

1 cake organic 3 grain Tempeh

(plain can be used)

1 Tbs olive oil

2 Tbs Tamari

1 onion, cut in half, then sliced into crescent moons

2 carrots, cut into julienne strips

1 head broccoli

1 summer squash

1 cup string beans

½ red pepper

3 baby bok choy, chopped

2 small fennel bulbs, sliced

1 cup snow peas

1 long Japanese eggplant, cubed

½ yellow or orange pepper

ginger, 1 inch piece grated

4 cloves garlic

olive oil or safflower oil

3 Tbs. tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

1 cup cashews

¼ cup chopped parsley

1 t. hot sesame oil

Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with 1 Tbs. olive oil, careful not to break the pieces. Roast the tenpeh in 400’ oven for 15 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.

Cover bottom of wok with oil. When oil is hot, add the onions, fennel and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the eggplant and cook for 5 more minutes. Add more olive oil if necessary. Add the broccoli. and string beans, stir for a few minutes, then add the peppers, summer squash, and bok choy. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. Add the snow peas, sesame oil and hot sesame oil. Add more tamari and dark sesame oil for taste. Add cashews and chopped parsley.